Barberries are tiny, jewel-like, sweet-and-sour Iranian berries that add an explosion of tart flavour to any dish. In this pilaf they complement the nutty rice blend, which is a mix of brown, red and black rice.
Serve the rice with grilled meat and a salad, such as sumac grilled chicken thighs and Fattoush (a middle eastern salad).
1 ½ cups of Three Rice Blend (RICBL)
1 ¾ cups of water
2 tablespoons of olive oil (OLIEV)
1 teaspoon of salt (SALTCF)
1/3 cup of barberries, soaked in a little boiling water for 10 minutes with one teaspoon of sugar (BARD)
1/3 cup of roasted pumpkin seeds (PUMPKK)
1/3 cup of roasted almonds (ALM1)
½ cup of chopped fresh herbs (a mixture of dill tarragon, parsley or coriander can be used depending on what you have available)
1 pinch or up 0.5g of saffron soaked in boiling water for 30 minutes (SAF)
In a saucepan heat the oil over a medium heat. Add the rice and mix well to ensure all the grains are coated. Add the water and salt and bring to the boil. Once the rice is boiling cover with a tight fitting lid and leave for 25 minutes. After 25 minutes check the rice – it may have a little extra liquid left over, if so simply take the lid off for 5 minutes until evaporated. When cooked the rice should still have bite to it.
To assemble simply mix all the ingredients together in a large bowl and serve.
Serve the rice with grilled meat, such as grilled sumac chicken thighs, and a simple salad.
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| RICBL | RESTRICTED PRODUCT | $0.00 | |||
| OLIEV | RESTRICTED PRODUCT | $0.00 | |||
| SALTCF | Salt flakes cornish | $0.00 | |||
| BARD | Barberries dried zereshk stand up pouch essente | $0.00 | |||
| PUMPKK | Pumpkin seed hulled kernels | $0.00 | |||
| ALM1 | Almonds whole natural | $0.00 | |||
| SAF | Saffron filaments spanish blister pack triselecta | $0.00 |
Please wait...